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Crock Pot Fondue Italiano

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Ingredients

Adjust Servings:
1 lb lean ground beef
8 ounces shredded mozzarella cheese
5 ounces spaghetti sauce mix (1 envelope of dry mix)
2 (15 ounce) cans tomato sauce
2 tablespoons cornstarch
1 lb shredded sharp cheddar cheese
1/2 cup dry red wine

Nutritional information

690
Calories
374 g
Calories From Fat
41.6 g
Total Fat
24.2 g
Saturated Fat
158.4 mg
Cholesterol
3509.5 mg
Sodium
30.4 g
Carbs
2.9 g
Dietary Fiber
7 g
Sugars
45.6 g
Protein
265g
Serving Size

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Crock Pot Fondue Italiano

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    Cuisine:

    My soon-to-be mother-in-law made this recipe for us on Christmas Eve in 1978. It was a big hit. As newlyweds in 1979, she gave us the recipe and a fondue set. Ever since then, it has become a Christmas Eve tradition in our family to have Fondue Italiano. Three kids and 35 years later, the recipe has changed a bit. We use a jar of spaghetti sauce instead of the envelope of spices and plain tomato sauce. The red wine has given way to grape juice some years. Now that one daughter is a vegan and one a vegetarian, the cheeses and the meat have been swapped out for their soy equivalents. With that the kids are all out of the house, I may go back to the original recipe, although using low fat cheese and low fat spaghetti sauce and soy "meat" reduces the calories and fat grams substantially without losing the flavor. In fact, I like not having to drain away the grease when use soy meat. Throw in a teaspoon of vegan "beef flavored bouillon powder" if you want. The main thing is: ENJOY!

    • 155 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Crock Pot Fondue Italiano, I am compiling appetizer recipes for a 40th birthday party I am helping to organize I have not tried this one, but it sound interesting , My soon-to-be mother-in-law made this recipe for us on Christmas Eve in 1978 It was a big hit As newlyweds in 1979, she gave us the recipe and a fondue set Ever since then, it has become a Christmas Eve tradition in our family to have Fondue Italiano Three kids and 35 years later, the recipe has changed a bit We use a jar of spaghetti sauce instead of the envelope of spices and plain tomato sauce The red wine has given way to grape juice some years Now that one daughter is a vegan and one a vegetarian, the cheeses and the meat have been swapped out for their soy equivalents With that the kids are all out of the house, I may go back to the original recipe, although using low fat cheese and low fat spaghetti sauce and soy meat reduces the calories and fat grams substantially without losing the flavor In fact, I like not having to drain away the grease when use soy meat Throw in a teaspoon of vegan beef flavored bouillon powder if you want The main thing is: ENJOY!, My soon-to-be mother-in-law made this recipe for us on Christmas Eve in 1978 It was a big hit As newlyweds in 1979, she gave us the recipe and a fondue set Ever since then, it has become a Christmas Eve tradition in our family to have Fondue Italiano Three kids and 35 years later, the recipe has changed a bit We use a jar of spaghetti sauce instead of the envelope of spices and plain tomato sauce The red wine has given way to grape juice some years Now that one daughter is a vegan and one a vegetarian, the cheeses and the meat have been swapped out for their soy equivalents With that the kids are all out of the house, I may go back to the original recipe, although using low fat cheese and low fat spaghetti sauce and soy meat reduces the calories and fat grams substantially without losing the flavor In fact, I like not having to drain away the grease when use soy meat Throw in a teaspoon of vegan beef flavored bouillon powder if you want The main thing is: ENJOY!


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    Steps

    1
    Done

    In a Skillet or Crock-Pot With a Browning Unit, Cook Beef Until Crumbly; Pour Off Excess Fat.

    2
    Done

    in the Crock-Pot, Combine Beef With Dry Spaghetti Sauce Mix, Tomato Sauce, Cheddar and Mozzarella Cheeses.

    3
    Done

    Cover and Cook on Low For 2 Hours.

    4
    Done

    Dissolve Cornstarch in the Wine.

    5
    Done

    Turn Control to High. Add Dissolved Cornstarch.

    6
    Done

    Heat on High For 10 to 15 Minutes. Dip Chunks of Italian Bread Into the Fondue While Keeping the Mixture Hot in the Crock-Pot.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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